Changes: Icelandic Torte

Latest revision as of 14:02, 7 April 2011

Ingredients

Filling

2 pkg (12-oz) prunes — pitted, dried
2 cup water
¾ cup sugar
1 tsp vanilla extract
¾ tsp cardamom seed — crushed
¼ tsp salt

Torte layers

4 cup all-purpose flour — sifted
2 tsp baking powder
½ tsp salt
1 cup butter — softened
1 cup sugar
1 tsp vanilla extract
2 eggs
¼ cup milk

To serve

Directions

Filling

In a 3 quart saucepan, place prunes and 2 cups water; heat to boiling.
Reduce heat, and simmer, covered, 30 minutes, or until prunes are very tender.
Drain prunes, reserving liquid.
Chop prunes finely.
Add ¾ cup granulated sugar, 1 teaspoon vanilla; the cardamom, ¼ teaspoon salt, and ½ cup reserved cooking liquid; mix until ingredients are well blended.
Set aside to cool.

Torte layers

Sift flour with baking powder and salt.
In a large bowl, with electric mixer at high speed, beat butter with granulated sugar and vanilla until light and fluffy.
Add eggs, one at a time, beating well after each addition.
At low speed, add flour mixture alternately with milk, beginning and ending with flour mixture.
Refrigerate dough until chilled and easy to handle-about 20 minutes.
Preheat oven to 350°F.
Divide dough into 7 equal pieces.
For each layer, invert an 8-inch round layer cake pan.
Flatten a piece of dough with hands; place on pan; pat to fit.
Then gently roll to make layer even; trim edge if necessary.
Keep pieces of dough refrigerated until ready to use.
Bake 15 to 20 minutes, or until edge is golden brown.
Carefully remove to wire rack; let cool.

To assemble

Place one layer on serving plate; spread with about ½ cup filling.
Repeat with 5 more layers and remaining filling.
Set last layer on top.
Cover completely with plastic film or foil.
Refrigerate at least 24 hours, to mellow.

To serve

Sprinkle top with confectioners sugar.
Cut in thin slices.
Pass whipped cream.
Return unused portion to refrigerator.

@@ Line 1: / Line 1: @@
+[[Image:Icelandic torte.jpg|thumb|300px|Icelandic Torte]]
-{{Wikifiedrecipe}}
-== Description ==
+== Ingredients ==
+=== Filling ===
+* 2 pkg (12-oz) [[prune]]s — pitted, dried
+* 2 cup [[water]]
+* ¾ cup [[granulated sugar|sugar]]
+* 1 tsp [[vanilla extract]]
+* ¾ tsp [[cardamom]] seed — crushed
+* ¼ tsp [[salt]]
-Icelandic Torte
+=== Torte layers ===
+* 4 cup [[all-purpose flour]] — sifted
+* 2 tsp [[baking powder]]
+* ½ tsp [[salt]]
+* 1 cup [[butter]] — softened
+* 1 cup [[granulated sugar|sugar]]
+* 1 tsp [[vanilla extract]]
+* 2 [[egg]]s
+* ¼ cup [[milk]]
+=== To serve ===
-[[Image:Icelandic torte.jpg]]
+* [[powdered sugar|confectioner's sugar]]
+* [[whipped cream]]
-=== Ingredients ===
-* 2 pkt (12-Oz) [[prune]]s -- Pitted, Dried
-* 2 cup [[water]]
-* 3/4 cup [[Granulated sugar|Sugar]]
-* 1 tsp [[vanilla extract]]
-* 3/4 tsp Caramom Seed -- Crushed
-* 1/4 tsp [[salt]]
-TORTE LAYER
-* 4 cup [[flour|all-purpose flour]] -- Sifted
-* 2 tsp [[baking powder]]
-* 1/2 tsp [[salt]]
-* 1 cup [[butter]] -- Softened
-* 1 cup [[Granulated sugar|Sugar]]
-* 1 tsp [[vanilla extract]]
-* 2 x [[egg]]s
-* 1/4 cup [[milk]]
-TO SERVE
-* [[powdered sugar|confectioner's sugar]]
-* [[ultra-pasteurized cream|whipped cream]]
 == Directions ==
+=== Filling ===
+# In a 3 quart saucepan, place [[prune]]s and 2 cups [[water]]; heat to boiling.
+# Reduce heat, and simmer, covered, 30 minutes, or until [[prune]]s are very tender.
+# Drain [[prune]]s, reserving liquid.
+# Chop [[prune]]s finely.
+# Add ¾ cup [[granulated sugar]], 1 teaspoon [[vanilla]]; the [[cardamom]], ¼ teaspoon [[salt]], and ½ cup reserved cooking liquid; mix until ingredients are well blended.
+# Set aside to cool.
+=== Torte layers ===
-Make Filling: In a 3 quart saucepan, place [[prune]]s and 2 cups [[water]]; heat to boiling. Reduce heat, and simmer, covered, 30 minutes, or until [[prune]]s are very tender.
+# Sift [[flour]] with [[baking powder]] and [[salt]].
-Drain [[prune]]s, reserving liquid. Chop [[prune]]s finely. Add 3/4 cup [[granulated sugar]], 1 teaspoon [[vanilla]]; the [[cardamom]], 1/4 teaspoon [[salt]], and 1/2 cup reserved cooking liquid; mix until ingredients are well blended. Set aside to cool.
-Make torte layers: Sift [[flour]] with [[baking powder]] and [[salt]]. In a large bowl, with electric mixer at high speed, beat [[butter]] with [[granulated sugar]] and [[vanilla]] until light and fluffy. Add [[egg]]s, one at a time, beating well after each addition. At low speed, add [[flour]] mixture alternately with [[milk]], beginning and ending with [[flour]] mixture. Refrigerate dough until chilled and easy to handle-about 20 minutes. Preheat oven to 350 degrees. Divide dough into 7 equal pieces. For each layer, invert an 8-inch round layer cake pan. Flatten a piece of dough with hands; place on pan; pat to fit.
+# In a large bowl, with electric mixer at high speed, beat [[butter]] with [[granulated sugar]] and [[vanilla]] until light and fluffy.
+# Add [[egg]]s, one at a time, beating well after each addition.
-Then gently roll to make layer even; trim edge if necessary. Keep pieces of dough refrigerated until ready to use. Bake 15 to 20 minutes, or until edge is golden brown. Carefully remove to wire rack; let cool. To assemble: Place one layer on serving plate; spread with about 1/2 cup filling. Repeat with 5 more layers and remaining filling. Set last layer on top. Cover completely with plastic film or foil. Refrigerate at least 24 hours, to mellow. To serve: Sprinkle top with confectioners [[Granulated sugar|Sugar]]. Cut in thin slices. Pass [[ultra-pasteurized cream|whipped cream]]. Return unused portion to refrigerator.
+# At low speed, add [[flour]] mixture alternately with [[milk]], beginning and ending with [[flour]] mixture.
+# Refrigerate dough until chilled and easy to handle-about 20 minutes.
+# Preheat oven to 350°F.
+# Divide dough into 7 equal pieces.
+# For each layer, invert an 8-inch round layer cake pan.
+# Flatten a piece of dough with hands; place on pan; pat to fit.
+# Then gently roll to make layer even; trim edge if necessary.
+# Keep pieces of dough refrigerated until ready to use.
+# Bake 15 to 20 minutes, or until edge is golden brown.
+# Carefully remove to wire rack; let cool.
-=== Other Links ===
+=== To assemble ===
+# Place one layer on serving plate; spread with about ½ cup filling.
+# Repeat with 5 more layers and remaining filling.
+# Set last layer on top.
+# Cover completely with plastic film or foil.
+# Refrigerate at least 24 hours, to mellow.
-== See also ==
+=== To serve ===
+# Sprinkle top with confectioners [[granulated sugar|sugar]].
+# Cut in thin slices.
+# Pass [[whipped cream]].
+# Return unused portion to refrigerator.
+__NOTOC__
 [[Category:Cardamom Recipes]]
-[[Category:Dessert Recipes]]
 [[Category:Icelandic Desserts]]
-[[Category:Icelandic Recipes]]
+[[Category:Torte Recipes]]
 [[Category:Prune Recipes]]
-[[Category:Vanilla extract Recipes]]
+[[Category:Wheat flour Recipes]]
+[[Category:Egg Recipes]]
+[[Category:Milk and cream Recipes]]